Stir-fried beef with hoisin sauce

Submitted - Ben
Views - 364
Serves - 2


1 tbsp soy sauce
1 tbsp dry sherry
2 tsp sesame oil
1 fat garlic clove , crushed
1 tsp finely chopped fresh root ginger (or fresh ginger paste in a jar)
200g lean sirloin steaks , thinly sliced across the grain
1 tbsp sesame seeds
1 tbsp sunflower oil
1 large carrot , cut into matchsticks
100g mangetout/asparagus , halved lengthways
140g mushrooms , sliced
3 tbsp hoisin sauce
Chinese noodles , to serve


Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).

Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.

When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.

Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.

Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.


Prep 20 - 25 mins plus 20 minutes marinating

Switch the mangetout for asparagus or whatever is in season